Our kitchen cupboards are full of cans—tomatoes, tuna, kidney beans, sardines, even figs—that often are used as an addition to a recipe but never the main ingredient. Suggesting that this is a backward way of looking at the situation, Lola Milne offers 80 recipes that take one can and make it the focus of the meal. It's hard not to be convinced by such creative but simple recipes as Jackfruit & Red Kidney Bean Chilli, Sweetcorn Fritters, Pumpkin and Chocolate Loaf, and Pineapple, Coconut & Lime Upside-Down Cake, all of which make the absolute most of ingredients you will already have, topped up with one or two fresh additions.